Tuna Rice Casserole

By spend with pennies

Ingredients

1 (14.5 ounce) jar prepared Alfredo sauce
1½ cups instant rice (white, uncooked)
1½ cups reduced sodium chicken broth
1 cup frozen peas (or green beans, thawed)
1 cup shredded sharp cheddar cheese
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon celery salt
2 (5 ounce) cans tuna (drained)
¾ cup Panko bread crumbs
¾ cup shredded sharp cheddar cheese
2 tablespoons melted butter

Prep Time5mins
Cook Time47mins
Servings4

Instructions

Preheat the oven to 350°F, and grease a 2-quart baking dish.

In the casserole dish, combine Alfredo sauce, rice, broth, peas, cheese, onion powder, garlic powder, pepper, and celery salt. Stir until well mixed.

Gently fold in the drained tuna. Cover tightly with foil or a lid and bake covered for 30 minutes.

Combine the topping ingredients in a small bowl. Stir the casserole, then sprinkle the breadcrumb mixture evenly over the top.

Bake uncovered for an additional 15 to 20 minutes or until hot & bubbly, and the rice is tender. Broil for 1 to 2 minutes for a crisper, more golden top if desired.

Rest 5 minutes before serving.